Recipe: Foie Gras Terrine

Foie Gras Terrine
(4-6 servings)

  • 1 LB  Foie Gras, cleaned
  • 1T kosher salt
  • Pinch pink salt
  • White Pepper to taste
  • 1/4 T sugar
  • 1 dash Chartreuse
  • 1 ½ Qt Duck Fat
  • Fleur De Sel
  • Warm Brioche
  1. Season the foie gras with salt, pink salt, white pepper, sugar and Chartreuse.
  2. Using cheese cloth, roll into a torchon (long cylinder about 2 inch diameter) and hang in store in fridge overnight.
  3. The next day, heat duck fat to 180°F. Pour over torchon and let sit overnight until cooled.
  4. The next day, remove torchon from cheesecloth and pack into a terrine mold, making sure to eliminate all air pockets.
  5. Press with weights and chill overnight.

To Assemble: 
Slice the chilled terrine. Top with fleur de sel, serve with warm brioche.

Recipe: Pan Seared Foie Gras, Sake Sautéed Plums W/ Ginger & Star Anise

Pan Seared Foie Gras, Sake Sautéed Plums W/ Ginger & Star Anise
(4-6 servings)

  • 1 pack foie gras slices 6 x 2 oz
  • 1.5 lbs plums
  • ⅔ cup sake
  • 1 ⅓ cup light brown sugar
  • 2 tbsp fresh lemon juice
  • 2 oz ginger (cut into  ¼ inch slices)
  • Salt to taste
  • 3 star anise
  • 2 pieces lemon zest
  1. Mix all ingredients except Foie Gras and marinate in refrigerator 3-5 hours.
  2. Add mixture into hot pot & stir while cooking for about 4 minutes (until alcohol burns off & plums are just soft).
  3. Remove from heat, remove lemon zest, star anise, & ginger.
  4. Heat large sauté pan over medium high heat, and score one side of each slice of Foie Gras with a diamond pattern.
  5. Season both sides of Foie Gras with salt & black pepper. Place Foie Gras scored side down into dry, preheated sauté pan.
  6. Cook for approximately 1.5 – 2 minutes / side (the surface will caramelize forming a golden brown crust).
  7. Let rest for 2 minutes on paper towels.
  8. Plate with Plums, you can use star anise & zest for garnish if you like.

Featured in Serious Eats: How To Make a Foie Gras Torchon

Slideshow

Serious Eats featured our foie gras in one of their Food Lab features.  If you ever wanted to know how to make a foie gras torchon read all about it here!

Excerpt:

It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.

Did you know that with just $65 and a bit of effort, you can serve your holiday guests the king of all hors d’oeuvres?

I’m gonna go out on a limb here and venture a guess that for the vast vast vast majority of you, this post is gonna seem less than 100% useful. I mean, a cured, fattened duck liver barely cooked and rolled up in a kitchen towel? What the heck kind of a dish is that? How many people even eat foie gras to begin with, mush less at home, and who in their right mind wants to spend three days working on a single cold appetizer?

And fair enough. But if the current state of media is any indication, welove to learn about things we’re never going to do for ourselves. We haveshows that answer questions like, “can a cockroach survive a nuclear holocaust?” There’s an entire documentary about training dragons. And how many of you are prepared for the zombie apocalypse that, to be honest, will *probably* never happen?

By those standards, making a foie torchon doesn’t seem so far fetched, does it? And it shouldn’t! It is, after all, one of the pinnacles of Western cuisine, combining centuries of exploration into the fields of animal husbandry and breeding, curing and charcuterie, flavor development, and of course general kitchen badassery.

The basic process starts with really good foie gras. Living in the United States, fortunately this is relatively easy to find. There are only two foie farms remaining in the country (the third, Sonoma foie was recently closed due to California law), both of them located in the Hudson Valley in New York, and both of them producing excellent foie gras from very well-raised ducks. (Take an inside look at La Belle Farms here). Once the liver is cleaned of veins, it’s cured in a mixture of salt, sugar, and pepper, along with a splash of liquor such as brandy or Sauternes, before being rolled up tightly into a cylinder, typically inside a clean kitchen towel (that would be a torchon in French). After hanging for a few days, it’s gently poached, chilled again, then served sliced.

A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It’s simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let’s face it, it’ll impress your guests.

Foie gras ain’t cheap, but it’s not out-of-this-world expensive either. A full liver—enough to feed at least 10 to 16 people—will run you $65 if you order it online (I recommend Bella Bella Gourmet, who were kind enough to provide the foie I used for these recipes.

Link to full article

Recipe: Duck Confit Salad with Roasted Beet Carpaccio

Duck Confit Salad with Roasted Beet Carpaccio

  • 2 Each Duck Leg Confit
  • 8 oz. Roasted Beets (Peeled)
  • 4 oz. Stilton Cheese
  • 2 oz. Sliced Red Onions
  • 10 oz. Mixed Baby Greens
  • 2 oz. Toasted Walnuts
  • 3 tbsp Walnut Oil
  • 1 tbsp Sherry Vinegar
  • Olive Oil for Drizzling
  • Salt & Fresh Ground Black Pepper To Taste
  1. Heat Duck Leg & Thigh Confit in oven preheated to 400 degrees F until skin is crisp (about 12 minutes). (You can also save turning on the oven by heating on a grill for about 5 minutes per side)
  2. While Duck is heating, thinly slice rounds of roasted beets, and season with salt, pepper, & olive oil. Arrange a layer of beet slices on 4 plates.
  3. Place greens, onions, cheese, & walnuts in a large mixing bowl.
  4. Add Walnut Oil & Sherry Vinegar.  Season to taste with salt & pepper, and toss.
  5. Carefully mound the salad  on top of the sliced beets (dividing onto the 4 plates).
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